As the weather cools down, our kitchens warm up with the comforting flavors of fall. One vegetable that thrives in this season is the humble eggplant, which adds a meaty texture and deep flavor to countless dishes. Whether you’re looking for a quick weeknight dinner or a show-stopping main course, eggplant is an incredibly versatile ingredient that can be used in a wide range of recipes.
In fact, we’ve rounded up 20 of our favorite eggplant dinner recipes to help you get started on your culinary adventure. From classic Italian-American dishes like Eggplant Parmesan with Fresh Basil to international flavors like Spicy Szechuan Eggplant Stir-Fry and Mediterranean Eggplant Stew, there’s something for every palate and cooking style. So go ahead, get creative in the kitchen, and let us guide you through a world of eggplant delights!
Eggplant Parmesan with Fresh Basil
This classic Italian-American dish gets a fresh twist with the addition of fragrant basil leaves. A simple and satisfying meal that’s perfect for any occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1/2 cup chopped fresh basil
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Fry coated eggplant slices in olive oil until golden brown, about 3-4 minutes per side.
5. Transfer fried eggplant to a baking dish, overlapping the slices slightly.
6. Spoon tomato sauce over the eggplant, leaving a small border around the edges.
7. Sprinkle shredded mozzarella cheese over the top of the eggplant.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Grilled Eggplant and Halloumi Skewers
A flavorful and colorful twist on traditional skewers, this recipe combines the sweetness of grilled eggplant with the creaminess of halloumi cheese.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 1 block of halloumi cheese, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, and lemon juice. Add eggplant slices and toss to coat.
3. Thread eggplant rounds, halloumi cubes, and any remaining marinade onto skewers, leaving a small space between each piece.
4. Season with salt and pepper to taste.
5. Grill for 8-10 minutes per side, or until eggplant is tender and halloumi is golden brown.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 16-20 minutes
Spicy Szechuan Eggplant Stir-Fry
This recipe brings the bold flavors of Szechuan cuisine to your kitchen, with a spicy and savory eggplant stir-fry that’s quick to make and packed with flavor.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Szechuan peppercorns, toasted and ground
– 1/4 cup soy sauce
– 1/4 cup chili bean paste (doubanjiang)
– 1/4 cup chicken broth
– 2 teaspoons cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and Szechuan peppercorns; stir-fry until fragrant, 30 seconds.
3. Add eggplant and cook, stirring occasionally, until tender, about 5 minutes.
4. In a small bowl, whisk together soy sauce, chili bean paste, chicken broth, and cornstarch. Add to the wok or skillet and stir-fry until thickened, about 2 minutes.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Eggplant and Chickpea Curry
This Indian-inspired curry is a flavorful and nutritious vegetarian dish that combines the richness of eggplant with the protein-richness of chickpeas. Perfect for a weeknight dinner or a special occasion, this recipe is easy to make and packed with aromatic spices.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add eggplant and cook until tender, about 5-7 minutes.
5. Stir in chickpeas, coconut milk, salt, and pepper.
6. Simmer the curry for 10-15 minutes or until heated through.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Stuffed Eggplant with Quinoa and Feta
A flavorful twist on traditional stuffed eggplant, this recipe combines the savory goodness of quinoa and feta cheese with tender eggplant.
Ingredients:
– 2 large eggplants
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together quinoa, feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each eggplant half with the quinoa mixture, dividing it evenly between the two.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 30-40 minutes or until tender.
Cooking Time: 30-40 minutes
Eggplant Lasagna Roll-Ups
Transform classic lasagna into bite-sized roll-ups with the added twist of roasted eggplant. This recipe yields a flavorful and visually appealing dish perfect for parties or family gatherings.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 lb ground beef or sausage, cooked and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast eggplant slices in the oven for 30 minutes or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, ground beef or sausage, onion, garlic, salt, and pepper.
5. To assemble roll-ups, lay an eggplant slice flat on a work surface. Place a cooked lasagna noodle on top of the eggplant, followed by a spoonful of the cheese mixture. Roll up tightly and repeat with remaining ingredients.
6. Bake roll-ups in the preheated oven for 20-25 minutes or until heated through.
Baked Eggplant with Garlic Tahini Sauce
Elevate your eggplant game with this easy and flavorful recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. Brush both sides of each round with olive oil and season with salt and pepper.
4. Place the eggplant slices on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, or until the eggplant is tender and lightly browned.
6. While the eggplant bakes, mix the tahini, garlic, and a pinch of salt in a small bowl.
7. Once the eggplant is done, spread a layer of the tahini sauce on each slice.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Eggplant and Mushroom Bolognese
This hearty vegetarian Bolognese sauce is a twist on the classic Italian dish, featuring tender eggplant and mushrooms simmered in rich tomato sauce. Perfect for pasta, risotto, or as a standalone meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the eggplant slices and cook for an additional 3-4 minutes, or until tender.
5. Add the minced garlic and cook for 1 minute.
6. Stir in the crushed tomatoes, salt, and pepper.
7. Simmer the sauce for 20-25 minutes, stirring occasionally, allowing the flavors to meld together.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 30-40 minutes
Mediterranean Eggplant Stew
Mediterranean Eggplant Stew Recipe
Experience the warm flavors of the Mediterranean with this hearty and aromatic stew, featuring tender eggplant, rich tomatoes, and a blend of herbs.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 cloves garlic, minced
– 1 large onion, chopped
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup chicken broth
– 1 tablespoon olive oil
– 2 teaspoons dried oregano
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook, stirring occasionally, until they are tender and lightly browned, about 5-7 minutes per side.
3. Remove the eggplant from the skillet and set it aside.
4. Reduce the heat to medium and add the chopped onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the minced garlic and cook for an additional minute, until fragrant.
6. Stir in the chicken broth, chopped tomatoes, oregano, paprika, salt, and pepper.
7. Simmer the stew for 10-15 minutes or until the flavors have melded together.
8. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 20-25 minutes
Eggplant Ratatouille with Herbed Polenta
Eggplant Ratatouille with Herbed Polenta: A hearty vegetarian dish that combines the flavors of roasted eggplant, bell peppers, and tomatoes with creamy herbed polenta.
Ingredients:
For the Eggplant Ratatouille:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large bell peppers, sliced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
For the Herbed Polenta:
– 1 cup polenta cornmeal
– 4 cups water
– 2 tablespoons butter
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplant and bell peppers for 30 minutes.
3. In a large skillet, sauté garlic and cook until fragrant. Add diced tomatoes, salt, and pepper. Simmer for 10-15 minutes.
4. Cook polenta according to package instructions. Stir in butter, parsley, Parmesan cheese, and salt.
5. Serve ratatouille over herbed polenta.
Cooking Time: 45-50 minutes
Eggplant and Lentil Moussaka
A twist on the classic Greek dish, this recipe combines tender eggplant slices with hearty lentils and a rich tomato sauce.
Ingredients:
– 2 large eggplants
– 1 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup grated mozzarella cheese
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/2-inch thick rounds.
3. In a large bowl, combine lentils, onion, garlic, crushed tomatoes, oregano, salt, and pepper.
4. In a separate baking dish, create the moussaka layers: eggplant slices, then lentil mixture, then mozzarella cheese.
5. Repeat steps 4 until all ingredients are used, finishing with a layer of cheese on top.
6. Bake for 45-50 minutes or until golden brown and bubbly.
7. Sprinkle with parsley before serving.
Cooking Time: 45-50 minutes
Roasted Eggplant and Tomato Pasta
A flavorful and healthy pasta dish that combines the sweetness of roasted eggplant and tomatoes with the simplicity of a classic tomato sauce.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, cored and halved
– 8 oz. pasta (such as spaghetti or linguine)
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Add canned tomatoes, oregano, salt, and pepper. Simmer for 10-15 minutes or until sauce has thickened.
6. Cook pasta according to package instructions. Drain and combine with the tomato sauce.
7. Toss roasted eggplant slices with the pasta mixture. Top with grated Parmesan cheese (if using).
Cooking Time: 35-40 minutes
Eggplant Caponata Crostini
Eggplant Caponata Crostini Recipe
A twist on the classic Sicilian eggplant relish, these crostini combine sweet and savory flavors with a crunchy texture.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 3 cloves of garlic, minced
– 1 cup chopped fresh parsley
– 1 cup chopped fresh basil
– 1 can (28 oz) crushed tomatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– 12-15 crostini or baguette slices
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the sliced onions and cook until caramelized, about 20 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the eggplant slices and cook until tender, about 15-20 minutes.
6. Stir in the crushed tomatoes, parsley, basil, salt, and pepper.
7. Spread the caponata on toasted crostini or baguette slices.
8. Serve immediately.
Cooking Time: 40-50 minutes
Eggplant and Spinach Stuffed Shells
A creative twist on the classic stuffed shells recipe, this dish combines the earthy flavors of eggplant and spinach with the comforting warmth of cooked pasta.
Ingredients:
– 12 jumbo pasta shells
– 1 medium eggplant, diced
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add eggplant and cook until tender, about 5 minutes.
4. Stir in spinach leaves and cook until wilted. Season with salt, pepper, and Parmesan cheese.
5. In a mixing bowl, combine cooked pasta shells, eggplant-spinach mixture, and ricotta cheese. Mix well.
6. Stuff each shell with the filling, placing them in a baking dish. Sprinkle with additional Parmesan cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Smoky Eggplant and Black Bean Tacos
This recipe combines the rich flavors of smoky eggplant with the comforting warmth of black beans, all wrapped up in a crispy taco shell.
Ingredients:
– 2 medium eggplants
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 8-10 corn tortillas
– Lime wedges, for serving
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds and place on a baking sheet.
3. Drizzle with olive oil and sprinkle with smoked paprika, cumin, and cayenne pepper.
4. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
5. In a large skillet, heat some oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
6. Add the black beans, garlic, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by placing some of the eggplant and bean mixture onto each tortilla.
9. Serve with your choice of toppings and a squeeze of lime juice.
Cooking Time: 25-35 minutes
Eggplant and Zucchini Tian
A flavorful and colorful vegetarian side dish that’s perfect for any occasion. This tian is a great way to showcase the sweetness of eggplant and zucchini.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together eggplant and zucchini slices with garlic, salt, and pepper until evenly coated.
3. Brush the slices with olive oil and arrange them in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until vegetables are tender and lightly browned.
5. Garnish with fresh parsley or basil leaves, if desired.
6. Serve warm.
Cooking Time: 20-25 minutes
Eggplant Shakshuka with Feta
A flavorful twist on the classic North African dish, this eggplant shakshuka is a vibrant and savory delight.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of chopped fresh parsley
– 1 cup of crumbled feta cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and cook until caramelized, about 10 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced eggplant and cook until tender, about 5-7 minutes per side.
5. Create 4 wells in the eggplant mixture and crack an egg into each well.
6. Sprinkle feta cheese over the eggs and bake in the preheated oven for 15-20 minutes or until the whites are set and the yolks are still runny.
7. Garnish with chopped parsley and serve hot.
Cooking Time: 30-40 minutes
Eggplant and Tofu Thai Green Curry
This vibrant and aromatic curry is a flavorful twist on traditional Thai green curry, featuring tender eggplant and crispy tofu in a rich and creamy coconut milk-based sauce. Serve over steamed jasmine rice or with naan bread for a satisfying meal.
Ingredients:
– 1 large eggplant, sliced into 1-inch thick rounds
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan.
2. In the same pan, add garlic and ginger; cook for 1 minute.
3. Add curry paste and cook, stirring constantly, for 1 minute.
4. Pour in coconut milk and water or broth; stir to combine.
5. Add eggplant slices; simmer until tender, about 10-12 minutes.
6. Stir in cooked tofu and season with salt and pepper.
7. Garnish with basil leaves and serve over steamed jasmine rice.
Cooking Time: 20-22 minutes
Eggplant and Walnut Stuffed Peppers
Discover the rich flavors of Mediterranean cuisine with this unique recipe, combining roasted eggplant, crunchy walnuts, and sweet bell peppers.
Ingredients:
– 4 large bell peppers (any color)
– 2 medium eggplants
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. Roast the eggplants by slicing them into 1-inch pieces, drizzling with olive oil, and seasoning with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
4. In a bowl, combine roasted eggplant, chopped parsley, walnuts, garlic, salt, and pepper.
5. Stuff each bell pepper with the eggplant mixture, filling to the top.
6. Bake for an additional 15-20 minutes or until peppers are tender.
Cooking Time: Approximately 40-50 minutes
Enjoy your flavorful Eggplant and Walnut Stuffed Peppers!
Eggplant and Caramelized Onion Flatbread
Eggplant and Caramelized Onion Flatbread Recipe
Savor the rich flavors of eggplant, caramelized onions, and fragrant herbs on a crispy flatbread.
Ingredients:
– 1 large eggplant, sliced into thin rounds
– 2 medium onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1 piece of pita bread or flatbread
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and arrange eggplant slices in a single layer.
3. Drizzle with olive oil, sprinkle with salt, and roast for 20-25 minutes or until tender.
4. Meanwhile, caramelize onions by cooking them over low heat in a pan with a pinch of salt for about 30-40 minutes, stirring occasionally.
5. Top flatbread with roasted eggplant, caramelized onions, and chopped parsley.
6. Add crumbled feta cheese if desired.
7. Serve immediately.
Cooking Time: Approximately 45-50 minutes
Enjoy your delicious Eggplant and Caramelized Onion Flatbread!
Summary
Discover a world of flavors with these 20 eggplant dinner recipes perfect for busy weeknights. From classic Eggplant Parmesan to international twists like Spicy Szechuan Stir-Fry and Mediterranean Stew, there’s something for every taste bud. Try your hand at Grilled Eggplant Skewers with Halloumi cheese or get creative with Stuffed Eggplant with Quinoa and Feta. These easy-to-make recipes showcase the versatility of eggplant as a main ingredient and are sure to become new family favorites.
